Ingredients
-
2.0 cup Cavolo Nero
Available in box
- 6.0 piece Eggs
- 4.0 piece Spring Onions
-
2.0 cup Spinach
Available in box
-
1.5 cup Grated Pumpkin
Available in box
- 100.0 ml Milk or Cream
- 100.0 g Cheese
- 200.0 g Chickpea Flour
- 1.0 to taste Salt, Pepper and Nutmeg
- 4.0 tbsp Olive Oil
- 100.0 ml Water
- 1.0 tsp Salt
- 1.0 piece Red Pepper (optional)
Instructions
- Preheat oven to 180°C.
- Mix chickpea flour, salt, olive oil, and water to form a thick dough.
- Press dough into a small, deep tart form (about 20cm diameter), creating sides about 4cm high.
- Prick base with a fork and blind bake for 10 minutes.
- Heat oil in a large pan and cook all vegetables until soft and any liquid has evaporated.
- Let vegetables cool.
- Beat eggs with milk or cream, add grated cheese, and season with salt, pepper, and nutmeg.
- Mix cooled vegetables into egg mixture.
- Pour filling into pre-baked crust.
- Bake for 35-40 minutes until filling is set in the center and top is golden brown.
- Cool for 10 minutes before slicing.
Change how you cook
Get your first box and connect to the seasons and the land!
This weeks box stars
Carbassa
Topinambo
Enciam
Maravella
Pak Choi
Espinacs
Broccoli
Farigola
Col Kale
Cavolo Nero